| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread | 12 | Servings | ||
INGREDIENTS
| 1 1/8 | c | Water |
| 3 | c | Whole wheat flour |
| 3 | tb | Sugar |
| 1 1/2 | ts | Salt |
| 2 | ts | Active dry yeast |
INSTRUCTIONS
Date: Thu, 21 Mar 1996 14:22:39 -0500 From: [email protected] This is pretty heavy bread, but I like it that way. For a better raise, try adding 1/3 cup of gluten, and you may need a bit more water, then. Use Whole Wheat mode. Timer ok. Note: Whole wheat varies greatly in how much water it absorbs. The amounts of water shown are the ones that work for me. Check on the dough after the first few minutes of kneading. If it is too thin, add flour, 1 T at the time. If the dough is too dry and does not form a smooth ball, add water, 1 T at the time. Since bread machines can handle relatively moist do, it is better to err on the moist side (which will result in heavier bread, if it is much too much). From: [email protected] (Valerie). Fatfree Digest [Volume 10 Issue 41], Sept. 21, 1994. Formatted by Sue Smith, S.Smith34, [email protected] [email protected] MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #83 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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